Caviar has never been on my list of loves before now. But, I will still be skeptical of caviar that is not fresh and more than a day old. Choice fresh Russian caviar is beluga sturgeon from Volgograd on the Caspian Sea. Taliat Tarsinov grew up there, and he is quite the expert in caviar.
At the Beluga Restaurant in Moscow with an awesome view of Red Square, caviar is expected and lavishly served. Our table of five ordered two bowls of caviar: one beluga and one a more salted sturgeon. We ate the caviar on toast points with butter and on crepes. Of course, we used the tiny individual spoons for dipping the caviar and spreading it on the toast points or crepes. I don’t have a set of these tiny spoons in my kitchen, by the way.
We had a flight of vodka shots: Putkinya, lemon, courrant, cranberry, and one more like a whiskey. Vodka is great with the caviar, but bear meat jerky also accompanied the vodka shots. Bear meat jerky tastes a lot like deer jerky and is a great compliment to vodka. Of course, we had lots of pickles also. I think the vodka is wheat based, and the Beluga Restaurant has their own brand of vodka. The Putkinya vodka was in honor of President Putin.